Simple Viennese Beef Goulash |
|
 |
Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 12 |
|
Unlike the Hungarian version, Viennese goulash is not soup-like. This hearty recipe will warm you on cold days! The recipe comes from an Austrian travel brochure. Ingredients:
2 1/2 lbs beef chuck, trimmed of excess fat |
1 tablespoon vegetable oil |
2 lbs onions, diced |
1 garlic clove, chopped finely |
1/4 cup red wine vinegar |
2 tablespoons paprika |
1 bay leaf |
1/2 teaspoon ground marjoram |
1/2 teaspoon ground caraway |
3 cups beef stock (approximate) |
Directions:
1. Cut beef into 1-inch cubes. Brown meat in oil in batches to avoid overcrowding the pan. Remove cooked beef to a bowl and set aside.
2. Saute onions and garlic until limp. Add vinegar, stirring to deglaze the pan.
3. Add remaining ingredients and cooked beef to pan; stir to blend. Heat to a boil, then reduce to a simmer and cover.
4. Cook 3-4 hours, until beef is very tender, adding more beef stock if needed.
5. Remove bay leaf and serve over spaetzle or egg noodles. (A baby gherkin sliced into a fan is the traditional garnish.).
|
|